Ingredients
- 10 Canabec Quail Eggs cooked for 3 minutes in boiling water
- About 100 g to 150 g of smoked salmon cut into 10 strips
- Capers to taste
- 5 fresh chive leaves (you may want to have extra on hand)
- 1 egg yolk
- 2 tsp (10 ml) Dijon mustard
- 1 1/2 tsp (2 ml) salt
- 1/2 cup (125 ml) vegetable oil
- 1/2 cup (125 ml) olive oil
- 1/4 tsp (1 ml) lemon zest, finally grated
- 3 Tbsp (45 ml) lemon juice
- 2 tsp (10 ml) ground black pepper
Instructions
To prepare the mayonnaise:
- Whisk the egg yolk, Dijon mustard and salt in a bowl.
- Whisk in 1 Tbsp (15 ml) of the oil, one drop at a time.
- Continue to slowly add the remaining oil, whisking until the mayonnaise is thick.
- Whisk in the lemon juice and zest and pepper. Cover and refrigerate.
To assemble:
- Shell the quail eggs.
- Slice the smoked salmon into small strips.
- Carefully tie the egg and salmon strips together with a chive leaf (leaves are fragile so work gently).
- Place a small amount of homemade mayonnaise and one or two capers in a Chinese spoon.
- Place a quail egg over on top and sprinkle with lemon zest.
